In a small saucepan, combine juices, sugar and cornstarch. Cook over low
heat until thick and clear, stirring often. Add cherries, raspberries
and almond extract. Pour into pie shell. Cover with the other pie shell
and seal edges. Make small slits in the top crust to allow steam to escape.
Bake at 450° F. for 15 minutes. Reduce heat to 375° F and continue
baking 25 – 30 minutes or until crust is golden brown.